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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Espresso Snickerdoodle Cookies Recipe

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This recipe for Pumpkin Espresso Snickerdoodle Cookies is from Our Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Salted Butter
½ cup Granulated Sugar
¾ cup Dark Brown Sugar
1 Large Egg
½ cup Pumpkin Purée
2 Tsp Pure Vanilla Extract
2 Tsp Espresso Powder
3 cups All-Purpose Flour
3 Tsp Pumpkin Pie Spice
2 Tsp Cream of Tartar
1 Tsp Baking Soda
½ Tsp Salt

¼ cup Granulated Sugar
½ Tsp Espresso Powder
1 Tbsp Ground Cinnamon
Directions:
Directions:
1. Preheat oven to 375ºF. Line a baking tray with parchment paper.

2. Cream butter and sugar together, until light and fluffy, add in eggs, pumpkin, vanilla & espresso powder.

3. Add flour, spice,cream of tartar, baking soda, & salt and stir until combined.

4. Refrigerate dough for ½ hour up to 6 hours or overnight. In separate small bowl, mix sugar & spices for rolling dough.

5. Use an ice cream scooper or roll into large balls, rolling them in the sugar mix. Place on baking sheet, 2 inches apart, approximately 8 per sheet. Using the palm of the hand or bottom of a glass, lightly flatten each cookie dough ball.

6. Bake 8 to 10 minutes. Remove immediately too a cooling rack to cool completely.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30

 

 

 

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